Atk'S Best Baked Potato

• 1/2 cup water
• 4 large russet potatoes
• 2 tablespoons salt
• 1 tablespoon vegetable oil

1. Using a fork, poke six times to make holes into each large Russet potato.
2. Combine salt and water. Roll each potato in liquid.
3. Transfer potatoes to a wire rack on a baking pan. Place into oven.
4. Bake in a preheated 450 degrees for 45 minutes to an hour. IMPORTANT: Internal temperature should be 205 degrees to be done.
5. Test temperature into the end of the potato and see that there is no resistance. 205 to 212 degrees is the ideal range.
6. Brush potatoes with 1 Tbsp. of vegetable oil and return to oven for 10 minutes to crisp skin.
7. Cut an X in the top of the baked potato and using a dishtowel, squeeze potato at each end to open the X and let steam escape.
8. Top with butter or whatever toppings you prefer.
9. DO NOT LEAVE POTATOES UNCUT/SPLIT -- EAT IMMEDIATELY FOR THE BEST EXPERIENCE.

water, russet potatoes, salt, vegetable oil

Taken from www.food.com/recipe/atks-best-baked-potato-531685 (may not work)